Cultured Butter Cookies

How to make it

1. 1

   Put 18 g of the butter for browning in a pot and cook it over medium heat until it browns to a deep amber, then turn off the heat and let it cool to about 30°C.

2. 2

   Loosen 1.9 oz of the butter for creaming until smooth, then add 1.2 oz of sugar and 1 g of salt and beat it until it turns soft.

3. 3

   Mix in 16 g of egg yolks and ¼ tsp of vanilla bean paste, then add the browned butter and mix again.

4. 4

   Add 2 oz of sifted cake flour and 18 g of almond flour, fold them in lightly with a spatula, then load the dough into a piping bag.

5. 5

   Pipe equal amounts into 9 tart rings 7.5cm across and 2cm tall.

6. 6

   Cover them with plastic wrap so they do not dry out, firm them in the refrigerator for 30 minutes, then press the tops flat to even them out.

   · A rest in the refrigerator before baking keeps the surface smooth and the shape from spreading.

7. 7

   Preheat the oven to 375°F (190°C), then bake at 325°F (160°C) for 25 to 30 minutes.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Take the butter too far and it turns bitter — pull it off the heat somewhere between amber and deep brown.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.